Baumanière Baux de Provence is a 5 stars Relais & Châteaux hotel in Provence. Its 53 guest rooms & suites, splited over 5 buildings, are decorated with a subtle combination of Provencal and modern style. There are 2 restaurants, the famous Oustau de Baumanière, awarded with 3 Michelin stars, and La Cabro d'Or Baumanière, a gastronomic restaurant. A wine bar and many terraces are nestled across the 20 acres of landscaped garden. The property features 3 outdoor pools (2 heated from may until October), a tennis court, a playground for children, and a Sisley spa with 6 treatments rooms, an indoor sensorial pool, a hammam and a fitness ). Bicycle and car rental is also available for guests to explore the region. Other activities can be booked on site: oenology courses, bakery courses. This year, Baumanière has created a new stopover for you: the artisans' square with the shop, the chocolate factory and the ceramist. Baumaniere shop Located opposite the building of L'Oustau de Baumanière, offers a wide range of products: from the jams served at the hotel breakfast, to the olive oil that enhances the restaurant's dishes, from fashion items, to tableware from local craftsmen, to decorative objects carefully selected by Geneviève Charial. The ceramic artist Cécile Cayrol produces ceramics every morning on the spot for the shop and the restaurant of the Oustau de Baumanière. She takes you on a sensory journey steeped in the land and know-how. She creates unique pieces sold exclusively in the shop and works in collaboration with the Chef Glenn Viel where they both, in search of emotion, create pieces for the restaurant which are the fruit of research into form, fluidity and touch in harmony with the Chef's dish creations so that each one is a unique experience. The chocolate factory Located beside l'Oustau de Baumanière and communicating with the Boutique on the Place des Artisans, in a subtle alliance of authenticity and modernity, in the image of Baumanière, the "old-fashioned shop" style is arranged with elegance and design where we will find noble and natural materials such as wood, glass, metal, wood tones, terra cotta, blue. Brandon Dehan, the executive pastry chef of the Oustau de Baumanière, working alongside the Chef de cuisine Glenn Viel - supported by the owners Jean-André and Geneviève Charial, has taken up the challenge of proposing his vision of chocolate through his creations in which the praline is his signature. In particular, he has imagined surprising sweets, "Les Cigales", gourmet sweets made with the aromatic plants of the Alpilles: basil, thyme, wild fennel, rosemary, lavender, savory.